Instant Pot Chicken Pho

Servings: 7 or 8

Ingredients

• 14 oz rice noodles
• 1 Tbsp olive oil (extra virgin)
• 1 large yellow onion (halved)
• 1 2-inch piece ginger (cut into 1/4 inch slices and slightly smashed)
• 3 cardamom pods (lightly smashed)
• 1 cinnamon stick
• 1 Tbsp coriander seeds
• 3 star anise pods
• 5 cloves
• 1 fuji apple (peeled, cored and cut into 1/2 chunks)
• 1/2 cup coarsley chopped cilantro leaves
• 8 chicken thighs (bone-in, skin-on)
• 3 Tbsp fish sauce
• 1 Tbsp sugar
• 8 cups water
• 1 1/2 tsp kosher salt

Toppings

• 1 lime (cut into wedges)
• 2 jalapenos (thinly sliced)
• 1/2 red onion (thinly sliced and soaked in cold water for 10 minutes)
• Fresh herbs ((mint, cilantro, basil))
• Bean sprouts
• Sriracha sauce
• Daikon radish sprouts ((optional))

Instructions

1. Soak the noodles in large bowl of warm water for 30-45 minutes. Set aside while you prepare the pho broth.
2. Add the oil to your Instant Pot and select the sautee option. One hot, add onion cutside down, and ginger. Cook, without stirring, for about 4 minutes, until slightly charred.
3. Add cardamom, cinnamon stick, coriander, star anise and cloves and cook for 1 minute longer, until fragrant. Add the water to the pot along with apple, cilantro, chicken, fish sauce, and sugar. Secure the lid.
4. Select Manual and cook at high pressure for 15 minutes.
5. When done, turn off the Instant Pot and let the pressure decrease naturally for 10 minutes. Set a timer and if the pressure hasn’t completely released when it goes off, turn the valve at the top to release any remaining pressure.
6. Remove chicken from the pot and set aside. Strain the broth and season with salt and pepper, to taste. Skim some of the fat from the broth.
7. When the chicken is cool enough to handle, separate the meat from the bones and divide the meat among 4 large soup bowls. (Reserve the bones for making bone broth.) Strain the noodles and divide them among the 4 bowls. Top each of the bowls with the broth and your desired toppings

From: https://www.platingsandpairings.com/instant-pot-chicken-pho/

Broccoli Casserole

INGREDIENTS

• 2 cups vegetable broth or water
• 1 cup quinoa (any color), rinsed under running water in a mesh sieve for a minute and drained
• 16 ounces broccoli florets, either pre-packaged or sliced from 2 large bunches of broccoli
• 2 tablespoons olive oil
• ¾ teaspoon salt
• 10 twists of freshly ground black pepper
• ¼ teaspoon red pepper flakes, omit if sensitive to spice
• 8 ounces (about 2 ½ cups) freshly grated cheddar cheese, divided
• 1 cup low-fat milk (cow’s milk tastes best but unsweetened plain almond milk works, too)
• ½ tablespoon butter or 1 ½ teaspoons olive oil
• 1 clove garlic, pressed or minced
• 1 slice whole wheat bread (substitute gluten-free bread for a gluten-free casserole)

INSTRUCTIONS

1. Preheat oven to 400 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy cleanup.
2. To cook the quinoa: Bring the vegetable broth or water to boil in a heavy-bottomed, medium-sized pot. Add the quinoa, reduce heat to low and simmer, uncovered, for 17 to 20 minutes, or until all of the liquid is absorbed. Cover and set aside to steam for 10 minutes.
3. To roast the broccoli: Slice any large broccoli florets in half to make bite-sized pieces. Transfer the broccoli to your prepared baking sheet and toss with 2 tablespoons olive oil, until lightly coated on all sides. Sprinkle with salt and arrange in a single layer. Bake for about 20 minutes, until the broccoli is tender and starting to caramelize on the edges.
4. To make the breadcrumbs: Tear your piece of bread into bite-sized pieces and toss them into a food processor or blender. Process until the bread has broken into small crumbs. In a small pan over medium heat, melt the butter. Add the garlic and cook just until fragrant, stirring often. Add the bread crumbs and cook for 2 to 3 minutes, until slightly browned and crisp. Set aside to cool. (If you cooked your bread crumbs in a cast iron skillet, transfer them to a bowl to prevent them from burning.)
5. Reduce the oven heat to 350 degrees. Add the salt, pepper and red pepper flakes to the pot of quinoa, and stir to combine. Set aside ¾ cup of the cheese for later, then add the rest of the cheese to the pot. Pour in the milk and stir until the cheese and milk are evenly incorporated in the quinoa.
6. Pour the cheesy quinoa into a 9-inch square baking dish and top with the roasted broccoli. Stir until the broccoli is evenly mixed in with the quinoa. Sprinkle the surface of the casserole with the reserved ¾ cup cheese, then sprinkle the breadcrumbs on top.
7. Bake, uncovered, for 25 minutes, until the top is golden. Allow to cool for 10 minutes before serving.

From:  https://cookieandkate.com/better-broccoli-casserole-recipe/

Easy Balsamic Glazed Steak Tips and Mushrooms

YIELD Serves 4 (more like 9?)

INGREDIENTS

For the steak

• 1 1/2 pounds sirloin steak tips, flap meat, or flank steak, cut into 3-inch pieces
• 1/4 cup tamari or soy sauce
• 2 tablespoons vegetable oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon granulated sugar
• 2 cloves garlic, minced
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

For the mushrooms

• 2 tablespoons vegetable oil
• 1 pound cremini mushrooms, halved or quartered if large
• 2 tablespoons balsamic vinegar
• 2 tablespoons unsalted butter
• Coarsely chopped fresh parsley leaves, for garnish (optional)

INSTRUCTIONS

1. Marinate the steak: Place the steak in a single layer in a 9x13-inch baking dish or in a resealable gallon plastic bag; set aside. Whisk the remaining ingredients in a small bowl until the sugar is dissolved. Pour over the steak and turn the steak to coat. Cover the baking dish or seal the bag, and refrigerate at least 1 hour or up to 4 hours.
2. Cook the steak and mushrooms: Heat the oil in a large frying pan over medium-high heat until shimmering. While the oil is heating, remove the steak from the marinade and pat dry with paper towels. Add the steak pieces to the pan (it's okay to crowd the pan as long as they're in a single layer) and sear until browned and the thickest piece registers 120°F to 125°F for medium-rare steak, 3 to 4 minutes on each side. (Or cook to 130°F to 135°F for medium steak, and 140°F to 145°F for medium-well steak — add a minute or two for every 10 degrees needed.) Transfer to a serving platter and set aside in a warm place or cover loosely with aluminum foil.
3. Add the mushrooms to the pan and cook, stirring occasionally and adjusting the heat if needed, until tender, about 5 minutes — they will release a lot of liquid. Add the vinegar and simmer 1 minute. Remove from the heat, add the butter, and stir until melted and the sauce in the pan is glossy. Taste and season with salt and pepper as needed. Pour over the steak, top with the parsley if desired, and serve.

RECIPE NOTES

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Marinade: The marinade can be made and stored in an airtight container in the refrigerator for up to 2 days. Rewhisk before using.

From:  https://www.thekitchn.com/recipe-easy-balsamic-glazed-steak-tips-and-mushrooms-249798

Copycat Ding Dong Cupcakes

Servings: 12

INGREDIENTS
CUPCAKE BATTER

• 3/4 Cup All Purpose Flour
• 1/2 Cup Unsweetened Cocoa Powder
• 1/2 Tsp Baking Soda
• 1/2 Tsp Baking Powder
• 1/2 Cup White Sugar
• 1/4 Cup Light Brown Sugar
• 1/2 Cup Unsalted Butter
• 2 Egg(s)
• 1 Tsp Vanilla Extract
• 1/2 Cup Buttermilk

MARSHMALLOW FILLING

• 2 Egg Whites
• 1/2 Cup White Sugar
• 1/8 Tsp Cream of Tartar
• 1/2 Tsp Vanilla Extract

CHOCOLATE GANACHE

• 2/3 Cup Chopped Dark Chocolate
• 1/2 Cup Heavy Cream

VANILLA BUTTERCREAM TOPPING

• 1 Tbsp Unsalted Butter
• 1 Cup Powdered Sugar
• 2 Tsp Milk
• 1/4 Tsp Vanilla Extract

DIRECTIONS
CUPCAKES

1. Preheat oven to 350°F.
2. In a large bowl, sift flour, cocoa powder, baking soda, baking powder then add sugars and mix.
3. In a separate bowl, melt butter and add eggs, vanilla and buttermilk and whisk until smooth.
4. Add wet mixture to dry mixture and fold until combined.
5. Spoon mixture into muffin pan lined with paper.
6. Bake for 18 to 20 minutes.
7. Let cool on wire rack.

MARSHMALLOW FILLING

1. Using a double-boiler, melt egg whites, white sugar and cream of tartar, whisking constantly. Using a candy thermometer, heat mixture to 120F which should be around 5 to 6 minutes.
2. Remove from heat and mix using electric mixer for approximately 7 minutes until the mixture is white and fluffy.
3. Add vanilla and beat for another 30 seconds.

ADD FILLING TO CUPCAKES

1. Cut a small hole on the top of each cupcake (keep cake cores). Using a pastry bag, pipe marshmallow filling into each cupcake - be careful not to overfill. Cut top off of cake cores and press on top of marshmallow filling.

CHOCOLATE GANACHE TOPPING

1. Place 2/3 cup of chopped dark chocolate in a bowl. Heat 1/2 cup heavy cream on low heat (do not boil).
2. Pour warm cream over chocolate and leave for 1 to 2 minutes.
3. Gently whisk the mixture until smooth. Put mixture into the fridge for 20 minutes or so until it thickens. Give ganache a stir and drizzle over the top of each cupcake.

VANILLA BUTTERCREAM TOPPING

1. In a small bowl, add 1 Tbsp of softened butter and stir with a spoon. Add 1/3 cup powdered sugar, 2 tsp milk and 1/4 tsp vanilla extract and stir together. Once smooth, add 1/2 cup powdered sugar and stir. Transfer mixture to piping bag and pipe swirls on top of each cupcake.

From: https://www.hotrodsrecipes.com/ding-dong-cupcakes/

Strawberry Matcha Latte

Servings: 1 person

Ingredients

• 1/3 cup chopped strawberries frozen okay
• 2 T granulated sugar
• 1 tsp matcha
• 1/3 cup hot water
• 1/2 cup whole milk

Instructions

1. Combine the strawberries and sugar in a small bowl. Let sit for 15-30 minutes, or until the berries are juicy. Mash them coarsely with a fork, or pulse it in a food processor/blender until the berries are broken down a bit.
2. Whisk the matcha and hot water until frothy.
3. In a serving glass, add a couple spoonfuls of your mix-in. Spoon in the strawberries, then fill the rest of the glass with ice (or don’t; I like light ice, so I only added a handful). Add the milk, then the matcha. Make sure to pour gently and slowly if you want to make sure the layers stay distinct.

From: https://deliciousnotgorgeous.com/strawberry-matcha-latte/

Homemade Boba Pearls

Servings: 6

Ingredients
Boba pearls
1 C tapioca starch, plus more for adjusting and coating
6 T water
5T brown sugar

Brown sugar syrup
1 3/8 cup brown sugar
1/3 cup + 1.5 T water

Instructions
Make boba pearls

1. In a small pot, slightly heat the water and dissolve brown sugar over low heat (to avoid too much water lost). Make sure the sugar is dissolved. Bring to boil then turn heat to low. Add 1/2 of the tapioca starch in and mix quickly (Count 6 to 7seconds). Remove from heat and add the remaining 1/2 of the tapioca starch. Mix until gathered. Work quickly.
2. Knead into a smooth dough (add a little water if too dry, a little tapioca flour if too wet). 
3. Divide the dough into 4 portions. Shape one portion into a long log (around 1.5 cm in diameter), cut the log into small cubes. Keep unused portion in plastic wrap.
4. Round each small squares to small balls.
5. Coat each ball with enough flour to avoid sticking to each other. You can now package in air-tight bags and freeze for later use.

Sugar Syrup

1. Mix the water and brown sugar in a small pot. Heat to boiling then remove from heat. 

How to cook the boba pearls

1. Bring a large pot of water (at least 6 times of the volume of the pearls) and cook the pearls for 20 to 30 minutes. Then transfer the balls into a cold water (they shrink to original size immediately). Wash under running water. Drain and mix with 2 tablespoons of brown sugar syrup or honey (or sugar) to avoid sticky together.

Milk Tea: Steep the 4 tea bags to 6 cups of warm milk. Refrigerate until ready to use.

From: https://www.chinasichuanfood.com/how-to-make-boba-pearls-at-home/

SCALLION FLATBREAD, LEAVENED (葱油发面饼)

INGREDIENTS

For the dough

• 500 g plain flour , 4 cups (see note 1 & 2)
• 2 tsp sugar
• 2 tsp dried instant yeast, see note 3
• 260 ml lukewarm water, 1 cup + 2 tbsp

For the bread

• 1 tbsp cooking oil
• 1 tsp ground Sichuan pepper, or Chinese five-spice powder
• 1/8 tsp salt, or to taste
• 2 stalk scallions, finely chopped
• 1 tbsp sesame seeds

For frying

• 1 tbsp cooking oil

INSTRUCTIONS

Make the dough

1. In a large bowl, mix flour, yeast and sugar. Pour in water little by little while stirring with a pair of chopsticks (or a fork). Knead with your hand until a smooth, elastic dough forms (see note 4)
2. The first rise
3. Cover the bowl with a wet kitchen towel. Leave to rise in a warm place until double in size. It will take about 40 minutes to 1.5 hours depending on the room temperature.

Shape the bread

1. Take the dough out. Knead on a floured work surface until the dough goes back to its original size.
2. With a rolling pin, flatten the dough into a rectangle shape (roll it as thin as you can. Dust with flour to avoid sticking).
3. Brush oil on the dough. Sprinkle ground Sichuan pepper, salt and scallions on top.
4. Roll the dough into a rope. Coil it to form a flat circle. Then roll the circle out into a 26-cm (10-inch) disk.
5. Wet the disk with a little water. Sprinkle with sesame seeds then press them down gently.
6. The second rise
7. Cover the bread loosely with cling film. Leave to rise for around 20 minutes.

Fry the bread

1. Heat up oil in a deep frying pan (28cm / 11 inches) over a medium-low heat.
2. Place the bread in (the side with sesame seeds facing down) then cover with a lid.
3. Cook until the first side is golden brown. Flip over and cook with the lid on until the second side is done (see note 5).
4. Turn the bread over again to crisp the first side for a few seconds.
5. Serve
6. Transfer the bread onto a chopping board. Leave to cool for a short while then cut into pieces. Serve warm.

NOTES

1. This recipe is to make a 26-cm (10-inch) flatbread in a deep frying pan. If your pan is smaller, reduce the quantity of the ingredients proportionally. Or cook two breads instead.

2. The ideal flour water ratio may vary slightly depending on the brand of the flour and how you measure it (Measuring with cups is less accurate).

3. I use dried instant yeast (this is sometimes called “quick”, “fast action” or “easy blend” yeast) which doesn’t need to be frothed before using. You may use other types of yeast following the recommended quantity and mixing method.

4. You may use a stand mixer with a fitted dough hook. Put all the ingredients into the mixing bowl. Knead for 8 minutes on lowest speed. Alternatively, a bread maker with a dough cycle can help you to finish step 1 & 2 with ease.

5. It takes me about 10 minutes to cook both sides in a heavy, thick-bottomed pan. The time required varies depending on the quality of the pan and the heat level. Check the bread if uncertain.

From:  https://redhousespice.com/spring-onion-flatbread-leavened/